Crumb Cake Muffin Tops

I have another special summer breakfast recipe to share- although I’m sure I’ll be making these year-round. 🙂 I have to make sure that I put my Mother’s Day muffin top pan to good use!

Everyone in my house absolutely loves crumb cake. The genius of making crumb cake in a muffin top form is portion control (which we need!) as well as a reduced baking time. This recipe was slightly adapted from Serious Eats.com; I incorporated whole wheat flour. This recipe would also work in a standard muffin pan, of course. Fabulous!

Yield: 12 muffin tops

For the Cake:

• 1/2 cup (3 1/2 ounces) granulated sugar
• 1/2 teaspoon salt
• 2 tablespoons melted butter
• 1 tablespoon canola oil
• 1 large egg
• 1/2 cup milk (I used 1 percent milk)
• 1/4 cup sour cream
• 2 teaspoons vanilla extract
• 1/2 cup all-purpose flour
• 1/2 cup white whole wheat flour
• 1 1/2 teaspoons baking powder
• 1/8 teaspoon baking soda

For the Crumb Topping:

• 1 cup all-purpose flour
• 3/4 cup white whole wheat flour
• 2/3 cup (4 2/3 ounces) packed light brown sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 10 tablespoons (5 ounces) unsalted butter, melted
• 2 teaspoons vanilla extract
• Confectioners’ sugar, for dusting, optional

To Make the Cake:

1. Adjust rack to middle position and preheat oven to 350°F, preferably on convection. Grease muffin top pan with cooking oil spray.
2. Whisk sugar, salt, melted butter, and oil in a large bowl.
3. Whisk in egg, milk, sour cream, and vanilla.
4. Stir flour, baking powder, and baking soda in a small bowl.
5. Whisk into wet mixture until just combined.

To Make the Crumb Topping:

1. Whisk flour, brown sugar, cinnamon, and salt in a large bowl until combined.
2. Add melted butter and vanilla, and toss with fingers until the mixture forms moist crumbs.
3. Spoon 2 tablespoons batter into each cup and spread evenly.
4. Sprinkle with crumb mixture.
5. Bake until light golden and cakes are just firm, about 15 minutes.
6. Let cakes cool in pan 5 minutes, then transfer to wire rack to cool.
7. Dust with Confectioners’ sugar, as desired.

One Year Ago:

• Oatmeal Blueberry Buttermilk Pancakes
• Tate’s Shortbread

Two Years Ago:

• Selma’s Plum & Cinnamon Cake
• Peach Pie Crumble Bars

Three Years Ago:

• Blueberry Buckle
• Whole Wheat Blueberry Muffins

Four Years Ago:

• Crumb Cake
• Blackberry Crumb Cake
• Oat Bran Blackberry Muffins

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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